School: Sto.

Domingo National Trade School Grade Level: Grade 8

Student Teacher: Althea Mae Q. Piano Learning Area: Cookery
Date: March 11, 2024 Quarter: Third

I. OBJECTIVES
At the end of the lesson, the student will be able to
a. identify different cooking methods used for food service
b. follow the things they need to consider in preparing standard recipe.
c. classify the different food service establishment.
d. appreciate the importance of having safety and hygienic procedures in the
workplace.

II. SUBJECT MATTER

Topic: Cooking and Serving Menu Items
Reference: Technical-Vocational-Livelihood Home Economics Cookery Manual
Materials: Laptop, TV, PowerPoint

III. PROCEDURE
A. Preliminary Activities
a. Opening Prayer
The teacher will choose one student to lead the prayer.
b. Greetings
The teacher and students greet each other with a big smile in their face.
c. Checking Attendance
The teacher will check the attendance by asking the class monitor who is
absent.

B. Review
The teacher will recall the past lesson about “Coordinating, Organizing, and Preparing
Food for Service”
1. Recall the classification of food system
2. Why is it important to know the proper storage of the food ready to serve.

C. Motivation
“Fix Me Up”
Mechanics: the class will be divided in to five (5) groups. Each group will have a
jumbled piece of puzzle picture. The first group who can fix the puzzle will be the
winner.
1. After the activity the teacher will ask the students what have they noticed
about the image they made?
2. Who are this people and;
3. Where did we usually see them?
4.
D. Lesson Proper

The teacher will introduce a new lesson

entitled “Cooking and Serving Menu
Items”

-Define the word:

 Grill
 Griddles
 Hygiene
-Introduce the different commercial
equipment for menu preparation.

COOKERY METHODS
a. DRY HEAT METHOD
a. Broiling and Grilling
b. Barbecuing
c. Pan – Broiling
d. Roasting
e. Baking
f. Frying
b. MOIST COOKING METHOD
a. Boiling
b. Simmering
c. Poaching
d. Blanching
e. Parboiling
f. Steaming
Standard Recipe - It is based on portion,
size and yield requirement.

Things to consider in preparing standard

recipe.
 It is based on portion, size and
yield requirement.
 Prepare the family
 Convert measurements
 Check tools and equipment to be
used to obtain accuracy.
 Double the recipe and evaluate
the results with the original
recipe.
 Increase the quantity gradually,
following the same procedure.

CLASSIFICATION OF FOOD
SERVICE
 SERVICE UNIT
a. TABLE de HOTE
 b. Counter Service
c. Table and Counter
d. Tray service
 SELF SERVICE UNIT
a. Cafeteria
b. Buffet
c. Take-out Service
 TABLE SERVICE
a. Continental or Russian
Service
b. English Service
c. Buffet Service
The teacher will also discuss the
workplace safety and hygienic procedure.
 Personal Hygiene

E. Application/Activity
“Quiz Bee”
Direction: The class will be divided into 6 groups. Each group will form a circle and the
teacher will provide each group a chalk and illustration board. The teacher will show
question and each group will write the answers in their illustration board. The group who
will get the high score will be the winner.

F. Generalization
1. What are the examples of Dry Heat Method cooking?
2. What about Moist heat method cooking?
3. What might be happen if a work place do not follow the safety and hygienic
procedures inside the workplace?

IV. EVALUATION (Quiz)

I. Direction: Carefully identify what is being describe. Choose your answer
among the choices in the box and write it on the space provided after each
statement.
__________1. shallow pans for frying
__________2. This cooking method require the use of water, broth, milk or
other liquids.
__________3. similar to grilling but the food is basted while cooking.
__________4. to cook on a gridiron, broil
__________5. the preservation of health
 V. ASSIGNMENT
Make a slogan about the importance of having safety and hygienic procedure in a
workplace. Do this in an A4 size band paper to be pass tomorrow.

PREPARED BY:

ALTHEA MAE Q. PIANO

Student-Teacher

CHECKED BY:
MARIA CECILIA M. GENCHEZ
Resource Teacher